Effects of Different Drying Methods and Hydrocolloids on Quality Properties of Semi-dried Catfish Jerky
This study was carried out to evaluate the effects of different drying methods (sun drying, cabinet drying and convection oven) and hydrocolloids (carrageenan and alginate) onphysicochemical properties of semi-dried catfish jerky. The concentration of hydrocolloids used was 1% and 2%. Samples withou...
| Main Authors: | , , , |
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| Format: | application/pdf |
| Language: | eng |
| Published: |
Malaysian Journal of Applied Sciences
2017
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| Online Access: | https://journal.unisza.edu.my/myjas/index.php/myjas/article/view/28/30 |